chicken and dumplings...but without the chicken

July 13, 2009 10:32 PM

I demand to know your best vegetarian "chicken" and dumpling recipe!

My new roommate just mentioned that one of the food she misses most since becoming vegetarian is chicken and dumplings. I would like to make as close an approximation of said dish as possible. I've poked around and found a few recipes...but I'd like to get some tried and true ideas from my favorite source. Difficulty: I've never made dumplings of any sort before, so the easier on that end the better. Thank you!

posted by Epsilon-minus semi moron to food & drink (12 comments total)

The only things you'll have to substitute in the recipe you see here are the chicken pieces and the stock. For the chicken pieces I'd recommend Quorn as a replacement as it's closest in texture and looks to the chicken-y goodness your friend seeks. The stock is a simple substitution with vegetable stock. Think I might just try this myself...
posted by merocet at 11:10 PM on July 13

If you want the sort of smooth Dinty Moore chewy dumplings, you can cut up flour tortillas about 10-15 minutes before serving and simmer them with the dish. If you want the fluffier, biscuit-like dumplings, a mix like Bisquick is pretty easy to do.
posted by Addlepated at 11:28 PM on July 13

for a chicken substitute, I think these are the best. (though I haven't tried quorn). Also good, if you have an asian grocery nearby, is mock duck
posted by 5_13_23_42_69_666 at 11:41 PM on July 13

My recipe is a variation on basic scone dough - if you want chewier, more solid dumplings, leave out the baking powder. You can double, or halve the recipe without any problems.

1 cup self-raising flour

1 teaspoon baking powder

1 tablespoon butter (not margarine) - you can use a little more or a little less butter to taste

1 teaspoon of chicken stock powder

Mixed herbs - I use thyme, sage, and parsley

Pinch of pepper

Stock or milk

Rub all the dry ingredients together with your fingers until the mixture resembles fine breadcrumbs. Add enough liquid to make a very slightly sticky dough. Shape into small balls (about a teaspoon full of dough) with as little handling as possible. Simmer in stew/soup for about 15-20 minutes. If you omit the baking powder, you may need to cook the dumplings a little longer so they aren't doughy in the middle.
posted by Lolie at 11:46 PM on July 13

I'd skip the fake meat and make a very rich veggie and mushroom stock. Dried mushrooms (a mixture of cheaper dried shitakes and more expensive but much richer dried porcinis) are what I'd add to whatever is your favorite veggie stock recipe (here's Martha Stewart's); whatever you do, don't use the horrible stuff out of the can, it's the main flavor here so it's got to be great. When you've made the stock, add some fresh meaty mushrooms sauteed, garlic, thyme, and shallots in place of the chicken bits.

For the dumplings, this southern girl uses her biscuit recipe (Alton Brown's) with a generous amount of fresh minced herbs and black pepper added. Cut the dough into smaller piece than you think you need (nickle-quarter size), drop in the simmering broth, cover, and cook stirring occasionally until they're moist all the way through. They'll puff up like you wouldn't believe, so put in fewer than you then you think you need.

That said, my even more authentically southern mom and grandmother usually just use a cut up can of refrigerator biscuits for the dumplings. They prefer Pillsbury Grands if I'm not mistaken.
posted by mostlymartha at 11:59 PM on July 13

Mine is the same as mostlymartha's (actually, it's more like her mom/grandmother's - though I use the pillsbury flaky layer kind). I make a rich mushroom broth (or buy mushroom broth @ wegmans or whole foods), add onions and shallots, tons of mushrooms, but first I slice some zucchini and yellow squash in half and, heat the pan with some olive oil or butter, and when it's nice and hot, I put the zucchini and/or squash in face down and leave them there for a while. Don't move them because you want them to get nice and browned and crusty. Sometimes I slice off the rounded part so I can flip them over and brown the other side, but most of the time I'm too lazy. Once it's browned and crusty, add the other ingredients. I find that the squash and zucchini help take the place of the chicken, in size, if nothing else, so that the dish doesn't feel like stew with dumplings. I'm not a fan of fake meats, so that's never been an option for me.

Once I'm done cooking the veggies and stuff, I add a can of cream of mushroom (I'm so ashamed) and let it all simmer for a few minutes before I add the biscuits.
posted by necessitas at 4:09 AM on July 14 [1 favorite]

For the stock:

- If I have plenty of time, I use one of Mark Bittman's stock recipes.

- To save time, I'll use Better Than Bouillon ("vegetable" or "mushroom"), which is widely available in supermarkets.
posted by Jaltcoh at 4:47 AM on July 14

I make the recipe on the Bisquick box, substituting cream of mushroom soup for the creamy chicken soup and replacing the chicken with these (available from many health food stores, or an Adventist Book Center, if there are any in your area). Go to heaven with a spoonful of yummy!
posted by peanut_mcgillicuty at 6:25 AM on July 14

Another voice for quorn - it's the 'traditional' chicken substitute, and my (kinda pro-meat) family has no complaints when they eat quorn pot pie. Seitan is also common, but perhaps in a slightly less "I Can't Believe It's Not Chicken!" way.
posted by spaceman_spiff at 6:46 AM on July 14

A third voice for Quorn. They make a "naked cutlet" that you can do almost anything with. Good stuff: tastes good, high in protein, low cal.
posted by nevercalm at 9:43 AM on July 14

I also recommend trying Quorn. It is indistinguishable from chicken to a frightening degree. It's the only meat substitute I've found that has the taste and mouthfeel of the meat it's trying to replace.

Not vegan though -- uses eggs as binder.
posted by bitterpants at 9:51 AM on July 14

BEST tasting vegetable stock ever? Simple Swanson's Vegetable Broth in a can.

It's so damn delicious, I often use it in place of chicken stock or broth when I want to assure great flavor. I def use it in reduction sauces. Be warned, it is VERY salty. Adjust recipes accordingly.

I know, I know - it is probably pretty evil. (OK. Just checked the ingredients label. Yep - evil!)


Otherwise, I think trader joes makes some kind of mushroom broth in a box you might really like?

Also, I recommend demi-glace in the frozen section you can re-constitute into stock. Comes in a small white container. I use chicken, beef and fish. I think they make a veggie one, too. Anyway, just found this product on Amazon - so, they're out there.

I think pretty much any decent recipe will kick ass if you start with a great stock.

Good luck.
posted by jbenben at 11:53 AM on July 14